Nutrition per serving

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Step 1/6

200 g pizza dough (store-bought)

flour for dusting

baking sheet

oven

parchment paper

rolling pin

Pre-heat oven to 250°C/480°F (with baking sheet inside). Roll out pizza dough on a floured surface until desired size is reached. The rim should be a bit ticker than the center (use fingers to shape if necessary). Transfer dough to parchment paper. Check if parchment paper is heat-resistant for temperature of 250°C/480°F (if not, use stronger parchment paper or baking foil instead).

Step 2/6

80 g tomato sauce

25 g sesame seeds

pastry brush

Cover dough with cold pizza sauce, leaving a 2-cm/0.8-in. thick crust. Make sure you don’t apply too much sauce or leave gaps. Use more or less sauce if required. Brush some water on the crust, then sprinkle sesame seeds on top.

Step 3/6

40 g Gouda (grated)

50 g feta

Now, add the cheese. Yes, correct! First the sauce, then the cheese, and the toppings last! Otherwise your creative toppings won’t be visible once baked, and you’ll end up with a cheesy mess. Use any cheese you like (I used grated Gouda as it isn’t overpowering), and remember—less is more! Next, add the feta.

Step 4/6

150 g sweetcorn (drained)

½ onion

12 black olives

sieve

cutting board

knife

Next, add the toppings. Either put everything on top randomly, or decorate your pizza creatively, as you know—you eat with your eyes first! I started with the sweetcorn (well drained in advance), followed by onion rings (cut beforehand), and finished off with olives in the gaps (well drained).

Step 5/6

Remove the hot baking sheet from the oven, then quickly place parchment paper with pizza on top. Put it back in the oven and bake at 250°C/480°F for approx. 10 min. Make sure you keep an eye on it, as this is just an estimate. A golden, crispy crust is a good sign that your pizza is ready.

Step 6/6

15 g oregano

basil for garnish

Add chopped oregano and some basil leaves for a better look. Now enjoy this very special pizza!